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Message: [QUOTE="alohachris, post: 3270899, member: 10025"] The Old Dino's Pizza at Bishop's Corner in W. Hartford In the early 70's, we used to hitch in from Storrs for lunch at the old Dino's Pizza in W. Hartford. By far, it was the best pizza this native New Yorker ever found in CT back then (& I looked everywhere). Siciliano style - thick, square pies were my favorites. Incredible grinders too. All the food was fresh & wonderful. They used sweeter flour & sauces than most & had some real experienced people making those pies. Their rich tasting meatballs were the best. Had a much bigger selection of toppings & combo's than than just about every other CT pizzeria - before the boutique era came in. Can still taste them. It's all in the sauce prep. Family owned. Tried the whole menu. Often though, I'd start out heading for Dino's, & then just keep going down 91 & 95 to my old neighborhood pizzeria in NYC - Emilio's (now Joe's) - for lunch. Pig out! See friends. Stay the night. Hitch back early next morning for classes at UConn with another pie to go. Emilio's Famous Pizza (now Joe's) at No. 7 Carmine Street at Father Demo Square in the Village was THE BEST PIZZA I've ever tasted in the US. There since the 50's, it's now run by Emilio's son Joe & is called [B]Joe's Famous Pizza.[/B] My favorite at Emilio's was Siciliano style square pie topped with [URL='https://en.wikipedia.org/wiki/Onion']onions[/URL], [URL='https://en.wikipedia.org/wiki/Anchovy']anchovies[/URL], [URL='https://en.wikipedia.org/wiki/Tomato']tomatoes[/URL], [URL='https://en.wikipedia.org/wiki/Herb']herbs[/URL] and their strong [URL='https://en.wikipedia.org/wiki/Cheese']cheese[/URL] combo's such as [URL='https://en.wikipedia.org/wiki/Caciocavallo']caciocavallo[/URL] and [URL='https://en.wikipedia.org/wiki/Toma_cheese']toma[/URL]. We'd stop in after playing hoops at the famous West 4th Street Courts on the Square & old man Emilio would top off our Nedicks orange drinks with a little Gordon's vodka now & then. A real neighborhood joint. [B]Check it out when you go down for the Big East tournament[/B]. Huge 19" pies. $20-24 tops. Real value. Of course, the best pizza I've ever experienced was in Sicily - all over the place - so much pride in their food. It's all in the traditional recipe's (which vary from town to town) & in those special San Marzano or pomodorino vesuviano grape tomatoes that only grow there. Drooling now. Ciao! alohachris [/QUOTE]

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